Borsht

"Not, one of my favorite's but my husband likes it, so here it is."
 
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Ready In:
10mins
Ingredients:
6
Yields:
4 cup
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ingredients

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directions

  • Combine beets and broth in container of electric blender or food processor , process until smooth.
  • Combine beet puree, sour cream, pepper, and lemon juice, stir well. Chill. Sprinkle each serving with chives.

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Reviews

  1. Always wanted to try borsht and this recipe was certainly fast, easy and delicious. I used a 15 oz can of beets, beacuse that is what I had. Instead of chicken broth, I used 1 cup of water and 1 tsp of Better Than Boullion's unchicken broth, and instead of real sour cream, I used Tofutti's vegan sour cream (I only used about 3-4 tablespoons because I'm trying to save the rest for something else, but I'm sure this would be great with the full 8 oz that the recipe calls for). I didn't have chives so I used scallions. And because I like to complicate things, I added a few slices of raw onion and english cucumber and a few fresh parsley leaves to the puree. I didn't even wait for it to chill in the fridge, I ate it all in a half hour! Great recipe that I will be making again and again!
     
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Tweaks

  1. Always wanted to try borsht and this recipe was certainly fast, easy and delicious. I used a 15 oz can of beets, beacuse that is what I had. Instead of chicken broth, I used 1 cup of water and 1 tsp of Better Than Boullion's unchicken broth, and instead of real sour cream, I used Tofutti's vegan sour cream (I only used about 3-4 tablespoons because I'm trying to save the rest for something else, but I'm sure this would be great with the full 8 oz that the recipe calls for). I didn't have chives so I used scallions. And because I like to complicate things, I added a few slices of raw onion and english cucumber and a few fresh parsley leaves to the puree. I didn't even wait for it to chill in the fridge, I ate it all in a half hour! Great recipe that I will be making again and again!
     

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